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Cajun turkey and rice bakes seasoned ground turkey, tomatoes, and rice under a blanket of chopped cabbage and melted parmesan. Cayenne, cumin, and basil give the turkey base its Cajun warmth while the cabbage steams soft and sweet on top. It is a cozy one-pan dinner that feeds a crowd without fuss.
Pro Tips
- Brown the garlic, onion, and turkey together and discard the liquid from the skillet. A wet filling makes the casserole soggy rather than baked and set.
- Spread the mixture evenly in the baking pan before topping so the rice cooks uniformly in the oven's steady heat.
- The cabbage layer on top steams as the casserole bakes — keep it generous, since it cooks down considerably over the long bake.
- For the strict paleo version, swap in cauliflower rice and skip the parmesan as the recipe notes direct.
Frequently Asked Questions
How long does this casserole need in the oven?
About 1 hour 10 minutes covered at 350F, until the rice is tender and the cabbage topping is soft and sweet.
Can I use ground chicken instead of turkey?
Yes, ground chicken works well. The Cajun spices and tomato base give it plenty of flavor either way.
Does this casserole keep well?
Refrigerate up to 4 days and reheat covered in the oven. It reheats beautifully and makes excellent leftovers.
How many servings does this recipe make?
Six servings from a 9x12 pan — a family-sized dinner with enough left for tomorrow's lunch.
Recipe Card
Ingredients
Method
- 1.
- Preheat oven to 350 degrees f.
- 2.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté until lightly browned.
- Add onion and meat; cook for 8 minutes or until the meat is no longer pink.
- Discard the liquid from the skillet.
- 3.
- Add the tomatoes, tomato sauce, and rice; season with salt, pepper, dried basil, cumin, and cayenne pepper.
- 4.
- Spread the mixture into a 9x12-inch baking pan.
- Sprinkle cabbage and cheese over the top.
- 5.
- Bake covered for 1 hour and 10 minutes, or until the rice is tender.
